Butter some hexagonal moulds and line with alternate thin slices of tongue and truffle. Coat with chicken forcemeat and fill with a purée of cooked mushrooms containing chopped very red ox tongue and small dice of truffle. Cover with more of the same forcemeat and cook as for Timbales Agnès Sorel allowing 12 minutes before service.
Demould and arrange on a round dish accompanied with Ordinary Velouté containing some very small dice of ox tongue.
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